Chocolate Raspberry Mousse Tartlettes

By Hester

Ingredients

• CRUST
• 1 cup Flour
• 1/3 cup Icing Sugar
• 1/8 tsp Salt
• 1/2 cup unsalted butter
• 1 Egg (yolk)
• 1 tsp Vanilla Extract
• MOUSSE
• 1 6-oz. container plus 1 cup Raspberries (divided)
• 5 oz. semisweet chocolate (coarsly chopped)
• 1/3 cup Whipping Cream

Details

Servings 18

Preparation

Step 1

Process flour, icing sugar and salt in food processor until combined. Add butter; pulse until mixture resembles coars cornmeal. Add egg yolk and vanilla; pulse briefly until mixture is moist and crumbly. Shape into flat round; covera and freeze 15 minutes.

Break dough into 18 (scant 1 Tbsp.) pieces; roll each into walnut size ball. Press into mini muffin cups, pressing dough to top of cup. With fork, poke bottom crust three times and sides of crust several times. Freeze 15 minutes, or refrigerate 30 minutes or overnight.

Heat oven to 350F. Bake 15 - 20 minutes or until golden brown around edges. Crust will puff up during baking. if it puffs to much, pke with small knife halfway throug. Cool completely in pan on wire rack; remove from pan.

Meanwhile, puree 6 oz. of the raspberries (about 1 1/2 cups) in food processor until smooth. Strain through sieve to remove seeds.

Place 1/3 cup of the puree in medium heatproof bowl(reserve any remaining puree for another use); add chocolate. Place bowl over saucepan of barely simmering water (bowl should not touch water); heat until chocolate is melted and smooth, stirring occasionally. Remove bowl from saucepan; cool 15 minutes or until room temperature.

Beat cream in medium bowl at medium-high speed until soft peaks form. Whisk large spoonful of cream into chocolate mixture to lighten; fold in remaining cream. Immediately spoon into pastry bag fitted with large star; pipe into cooled pastry cups, mounding mousse. Garnish each tart with a fresh raspberry. Store in refrigerator.